In vitro fermentability of globe artichoke by-product by Lactobacillus acidophilus and Bifidobacterium bifidum

Potential prebiotic effect of globe artichoke by-product (Cynara cardunculus L.) was evaluated in vitro. Representative lactic acid bacteria from human colon, like Lactobacillus acidophilus and Bifidobacterium bifidum, were incubated up to 96 h with versus sucrose control. Low molecular weight carbohydrates (6.14% dw) raw extracted ethanol. Fermentability by monitoring growth, pH, short chain fatty acids (SCFAs) production. Maximum growth L. differed on both substrates but B. bifidum exhibited a similar pattern. Artichoke provided higher than control for bacteria. Release total SCFAs also significantly the bacterial cultures. Nonetheless, no clear pH reduction found culture medium batches. Lactic content remarkably (6.6-fold) by-product. Non-fermented residue 56.2% 41.8% respectively. shows potential under assayed conditions. The use valuable bio-resources, by-product, is another step ahead waste management main residues agro-food industry.